Extraction of resveratrol from the pomace of various grape varieties using an enzyme preparation

Abstract

In the Turkestan region, there are factories for the production of wine materials and wine, the activity of which is associated with the formation of grape pomace, which can later be used as feed for cattle; making grape vinegar; in the production of alcohol; when preparing nutrient media for growing yeast. However, such use is not always advisable , given the unique biochemical composition of grape pomace. In addition, this product is not produced in Kazakhstan, and the cost of resveratrol powder produced in Russia is about 2,452.53 rubles per 50g. This article discusses methods for extracting resveratrol from different grape varieties using enzyme preparations.

Resveratrol is a biologically active substance from the group of polyphenols, isolated from red grapes, grape pomace, and grape seeds, which have anticarcinogenic, antioxidant, and anti-inflammatory properties. Extraction experiments were carried out in three combinations using A. awamori F-RKM 0719 culture, Pectinol F-RKM 0719 enzyme preparation, and control. The analysis carried out has fully confirmed the effectiveness of using the enzyme preparation Pectinol F-RKM 0719. In all the experiments carried out, an increase in the amount of released resveratrol was observed almost twice as compared with the control experiments. Also, the use of the A. awamori F-RKM 0719 strain, the producer of the enzyme preparation Pectinol F-RKM 0719, showed a positive effect on the resveratrol yield. When using the Cabernet Sauvignon variety, the maximum amount of resveratrol which corresponds to the previously conducted experiments on the extraction of resveratrol from grape berries of various varieties.